Sin-Free Chocolate Pudding Recipe from June 30th radio show
 1 4 oz. package sugar free chocolate pudding
 1 1/2 cups cold skim milk
 8 oz Fat Free Cool Whip 
 Beat milk and pudding with wire whisk for one minute
 Stir in cool whip
 Refrigerate till ready to serve.

Crepes and Blintzes Recipe from July 7th radio show
 Batter: 4 eggs
 2 cups water
 2 cups all-purpose flour
 1/2 tsp. salt 
 In a bowl or blender, combine all ingredients.
 Pour 2 tablespoons of batter into a hot, greased 7 or 8 inch 
Omelet pan. Rotate the skillet so the bottom is evenly
 covered.
 Cook for 2 minutes and turn out onto a plate.
 Repeat with remaining batter to make 18-20 crepes.
 Fillings: Cheese: 16 oz farmer cheese, cottage cheese, or a mixture of half cream cheese and half farmer or cottage cheese.
 2 egg yolks, 1/4 cup sugar and 1 tsp. vanilla.
 Combine ingredients and put 2 Tbs. on each crepe.
 Fold over the top and sides to enclose filling.
 Brown in butter in a skillet till golden browned.
 Chicken: Sauté 1 cup sliced mushrooms in 3 Tbs. butter.
 Mix in 1 cup cooked diced chicken, 2 hard boiled egg yolks 
that have been mashed with 1/2 cup sour cream. Season with salt and
 pepper, 1 Tbs. minced fresh parsley, and 1 Tsp. fresh 
tarragon.
 Add 1/2 of a 10 oz. package of frozen spinach, cooked and
 well drained. Fill crepes, roll as described, top with grated
 Parmesan cheese. Bake for 15 minutes in a 425 degree oven 

Melon and Champagne Soup from July 14th Show 
 1 cup orange juice
 3 cups cubed melon.
 1/3 cup lime juice
 1/4 cup honey
 2 tsp. finely chopped mint
 1 cup cubed honeydew, cantaloupe or watermelon for garnish
 2 cups champagne or sparkling wine. 
 In a blender or food processor, puree the melon, juice, and honey.
 Stir in the mint, melon garnish, champagne.
 Chill at least 2 hours before serving 

Tomatoes a la Brendini from the July 21st show

 Pesto: 2 cups basil leaves
 1 cup olive oil
 1 cup Parmesan cheese
 4 cloves garlic
 1/2 cup pignoli nuts
 1 tsp. salt
 1 tsp. pepper
 Filling: 4 oz cream cheese (microwave) for 30 seconds and 
refrigerate)
 5 plum tomatoes-sliced 1/2 " thick 
 Directions:
 Make a paste with the basil, oil, garlic, salt and pepper.
 Blend in the cheese and nuts to make a coarse paste.
 Let sit, covered, at room temperature for 30 minutes to
 allow flavors to blend.
 Place 1/2 tsp. pesto on each tomato half and top with a
 dollop of cream cheese and a tiny basil leaf 

Chilled Strawberry Soup with Sour cream from July 28th show
 Ingredients: 1/2 cup red wine
 1/2 cup orange juice
 1 Tbs. cornstarch
 2 Tbs. raspberry vinegar
 2 Tbs. grenadine
 4 cups fresh strawberries
 1/2 cup milk
 1/2 cup sour cream 
 Directions: In a large enameled pan heat the wine and juice and honey
 mix the cornstarch with the vinegar and grenadine and add
 to the boiling wine mixture.
 Whisk the mixture until it goes from cloudy to clear
 Puree the strawberries and stir into the mixture. Add
 the milk, and simmer (don't boil)
 Chill, and garnish with sour cream when serving (Serves 4) 

Recipes from Big Sky-August 18th show
 Lamb T-Bone Rub:
 1 cup garlic
 1/2 cup kosher salt
 1 cup red wine
 1 cup rosemary
 1/2 cup peppercorns 
 Three Citrus Marinade-try it on chicken!
 Zest of 2 grapefruit
 4 lemons
 8 oranges
 2 cups chiffonade (thin strips) of basil
 3 cups orange juice
 1 cup lemonade
 salt and pepper 

 Winner of the BBQ Sauce competition 2001
 Sweet and Spicy BBQ Sauce from Sierra City Grill 
in
 Yosemite National Park. Order at 
www.BBQglaze.com 
 The Bronze metal went to Connie DiPiero-Labor Day, 
2001for her -Orange & plum balsamic glaze
 1 cup fresh orange juice
 1 cup balsamic vinegar
 2 Tbs. minced garlic
 2 Tbs. plum jam
 1/4 cup turbinado sugar
 1 tsp. cornstarch mixed with 1 tsp. of cold water 
 Put all ingredients (except the cornstarch & water ) in saucepan and bring to boil, then reduce to a simmer and cook until the volume is reduced to half (this takes approx. 20 min.). then whisk the cornstarch mixture into hot liquid, keep stirring and cook until it reaches your desired thickness.
 Good over salmon, chicken or grilled vegetables. 

Randy Weaver's Shanghai BBQ Sauce
 1 cup Hoisin Sauce
 1/4 cup Soy Sauce
 3 Tbs. cider vinegar
 1/3 cup freshly squeezed orange juice
 2 tsp. dry mustard
 2 Tbs. scallions, white part only, chopped fine
 Combine all ingredients and refrigerate 12 hours to let flavors marry.
 Best with pork or chicken. 

 Ellie Malykont's Mole BBQ Sauce 
 1 14 oz CAN HUNTS TOMATO SAUCE (I THINK IT 'S 14 OZ.)
 1 SMALL CAN OF TOMATO PASTE (6 OZ)
 4 TABLESPOONS ADOBO PASTE
 2 OZ UNSWEETENED CHOCOLATE
 1 TABLESPOON OF CINNAMON
 1 TABLESPOON CUMIN
 1 TABLESPOON CHILE POWDER
 1 TABLESPOON DRY MUSTARD
 3 TABLESPOONS MAPLE SYRUP
 2 TSP. SALT
 1/2 TSP. PEPPER 
PUT TOMATO SAUCE AND TOMATO PASTE IN A MEDIUM SIZED POT. 
ADD ADOBO PASTE, STIR UNTIL MELTED. ADD ALL OF THE SPICES AND 
SIMMER FOR TWO HOURS. TASTE AND ADD SPICES DEPENDING ON HOW HOT OR MILD YOU LIKE YOUR MOLE SAUCE.